LOCATION: Recipes >> Preserving >> Sundried Tomatoes 05
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Sundried Tomatoes 05
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Sun Dried Tomatoes
Here is the way I do mine. First of all forget the sun. Too unreliable
and you have to cover them and take them in at night. I use an
electric dehydrator. You need good quality firm plum tomatoes. Roma
are good too. Core tomatoes and either halve or quarter them
depending on size. Remove seeds and gelatinous material. Sprinkle
lightly with salt and dehydrate until leathery but not brittle.
When they are sufficiently dehydrated toss them with a little white
vinegar and then dry thoroughly on toweling. Place tomatoes in
pint jars along with a clove of garlic and either a sprig of rosemary
or dried rosemary. You can also use basil or juniper berries or
whatever you like. Cover tomatoes with a good quality olive oil.
I use extra virgin. Close jars and let age for at least a month
in a cool dry place. Can be used anytime after that and keep for
quite awhile. The oil from the jars may be used on salad or
whatever. It is also excellent for a light pasta sauce. If you
don't want the oil packed tomatoes, then just dry them until brittle,
then store in airtight containers. To use them either use as is or
rehydrate by putting boiling water over them and letting soak for
a few minutes.
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Garlic and olive oil / tomatos., December 20, 2004 - 09:01 AM
Reviewer: Anonymous from Australia
Be careful with garlic. It creates an environment that Botulism thrives in.
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